Description
A refreshing and nutritious Mediterranean bean salad packed with protein and fresh vegetables. Perfect for a light lunch or side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine chickpeas, kidney beans, cucumber, bell pepper, red onion, cherry tomatoes, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Refrigerate for at least 30 minutes before serving to allow flavors to blend.
- Serve chilled.
Notes
- You can substitute white beans or black beans if preferred.
- Add feta cheese for extra flavor if not following a vegan diet.
- This salad keeps well in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg
